This dish tasted
delicious, but I did
make some
alterations. I used
4 varieties of
cheese (parmesan,
feta, drunken goat,
& dill havarti), and
I added a finely
chopped jalapeno and
serano pepper to the
cheese blend. I also
added roasted red
bell peppers to the
top for color. Next
time, I will cut the
potatoes more
thinly.

Delicious! The
potatoes and squash
were melting-ly
tender, and the
flavor was great. I
used an artisan Sage
Cheddar since that's
what I had on hand,
which added a little
extra creaminess.
Also, instead of
baking the second
tart, I assembled
and froze it for
later.

I have to disagree
with everyone who
said this was
terribly time
consuming. I love
this recipe because
it is somewhat
"complex" yet so
very simple. Just
get out your food
processor! I didn't
peel the potatoes
and just sliced
them. Same with the
summer squash, and I
added zucchini and
one white onion (I
didn't have green).
Then, in a
different processor
bowl, I grated in
the parm, salt,
pepper, 4 cloves of
garlic fresh parsley
and basil, then put
in the mixing blade
and added the flour
before mixing it all
together. EASY!
Layered it up (I
added sliced tomato
to the top because I
had one - adds
color) in two cake
pans and followed
the directions -
perfect. This is
such a great way to
serve squash and
zucchini - a lovely
side dish or
vegetarian main.

Made this last
night on one of the
hottest days of
the year. Probably
not a
good idea, since it
really heated up
the kitchen, but
there are
leftovers! Made
with zucchini and
dried thyme, and a
little hot pepper
sprinkled on top.
Broiled at the end
to make it crispy.
A nice
accompaniment to
grilled fish. Easy
to vary with other
veges and herbs.
Not time consuming
at all, except for
the time in the
oven.

If you're going to
make this in a
different sized pan
than is called for,
make sure it has
generally the same
surface area: pi *
r^2 * 2 pans == 100
sq. inches for two 8
inch round pans. An
11x17 dish has
nearly TWICE that
surface area, so
it's no wonder there
weren't enough
ingredients to go
around. I'd sub a
9x9 (81 sq in), or a
9x 13(117 sq in) pan if you must

This is good and not hard
but somewhat time
consuming. I made just
one torte that used most
of the squash but not all
the potatoes. We didn't
find this too salty but
when I make this again I'll
add more herbs, maybe
basil as suggested earlier.

I made this recipe due to an abundance of squash in a friend's garden. I didn't have any parmesan, so I substituted feta cheese....yummy! Don't know that I'll ever try it with the parmesan, or any other way after this, as it was so delicious. I saved the leftovers and ate them for lunch the next day. I'll be catering an outdoor rehearsal dinner, and this is definitely on the menu.